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20 brussels sprouts, with stems trimmed
and slit
1 tsp margarine
2 tbsp blanched, slivered almonds
2 tsp water
1 small onion, finely diced
1 tsp curry powder
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Method :
Drop the
brussels sprouts into a saucepan containing 2 cm (3/4 in) boiling water
and boil rapidly for about 5 minutes, or until cooked, but still firm.
Dry the saucepan and return to heat. Melt margarine in saucepan, add
almonds and toss until lightly brown, remove from pan. Add 2 tsp water,
onion, and curry powder and stir until onions are lightly cooked. Return
sprouts and almonds to saucepan, toss to mix and serve.
Serves 4 - 6
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